Yield: 4 servings
|700 grams||Boned chicken thighs or breast; (1 1/2lb)|
|75 grams||Natural yoghurt; (3oz)|
|½ teaspoon||Ground turmeric|
|1 tablespoon||Ginger paste|
|1 tablespoon||Garlic paste|
|50 grams||Raw unsalted cashew nuts; (2oz)|
|150 millilitres||Single cream; (5fl oz)|
|50 grams||Ghee or unsalted butter; (2oz)|
|½ teaspoon||Onion seeds|
|½ teaspoon||Fennel seeds|
|1 large||Onion; finely sliced|
|1 tablespoon||Ground coriander|
|1 teaspoon||Ground cumin|
|½ teaspoon||Chilli powder|
|1 tablespoon||Tomato pure|
|300 millilitres||Warm water; (10fl oz)|
|½ teaspoon||Balti garam masala|
|1 tablespoon||Fresh chopped mint leaves|
|½ teaspoon||Dried mint|
|3 tablespoons||Choppped fresh coriander leaves|
Place the chicken, yogurt, turmeric and half the ginger, garlic and half the salt in a large mixing bowl and mix thoroughly. Cover and leave to marinate in the refrigerator for 4-6 hours or overnight. Remove from the refrigerator 30 minutes before cooking.
Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend to a smooth pue and set aside.
Preheat a balti pan over a medium heat and add the ghee or butter. When hot, but not smoking, add the onion and fennel seeds and let them sizzle for a few seconds. Add the remaining ginger and garlic and stir fry for 1 minute.
Add the onion and stir fry for 6-7 minutes until it is soft and just beginning to colour, then add the ground coriander and cumin. Stir-fry for 1 minute.
Add the marinated chicken and all the marinade. Increase the heat to high and stir-fry the chicken for 4-5 minutes or until it loses its pink colour.Add the chilli powder, tomato pure and the remaining salt. Stir fry for 2-3 minutes. Add the warm water and cook for a further 3-4 minutes, stirring frequently.
Add the cashew and cream mixutre, garam marsala, mint and coriander leaves.
Stir fry for 2-3 minutes and serve.
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Converted by MM_Buster v2.0l.